Ingredients

2 lb asparagus, trimmed

4 large eggs

1 1/3 cups whole milk

2 tablespoons freshly grated Parmigiano-Reggiano

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg, or to taste

For sauce

• 1/4 lb Italian Fontina, rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate)
• 1/2 cup whole milk
• 2 large eggs yolks
• 1 tablespoon butter

Description

Sformato D'Asparagi Con Fonduta This Savory Flan Has An Intense Asparagus Flavor. Its Texture Is Unusually Tender For A Flan, Without A Trace Of Egginess.

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